A broiler, at seven weeks, will still have a quite mild and delicate flavor; a roaster, on the other hand, is usually about five weeks older than a broiler and it will have a much more pronounced "chickeny" flavor.

"We always have to be careful to not always offer cheesy, chickeny things and pastay things," because such dishes might push away customers with more advanced palates, says John Caron , president of Olive Garden, known for its unlimited salad and breadsticks.

The act of frying latkes will create odors that will linger in your kitchen for several days, and even with the best ventilation will require that your entire house get aired out in order to completely rid your home of the powerful chickeny/potatoey/oniony odor.

In fact, the contemporary culinary world increasingly equates better animal treatment with better flavor; a free-range chicken simply tastes more chickeny than one of those big, bland supermarket roasters.

Everything in France tastes louder: the milk, creamier; the coffee, richer; the chicken, so much more “chickeny” kind of like when Julia Child had her first meal in France, sole meunière “a morsel of perfection” and was bowled over by the fact that it tasted so much more like itself.